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Frozen Pocketless Pizza

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“I started making these yummy little pizzas so I could have a quick hot lunch in just minutes in the toaster oven but not the gazillion saturated fat-grams in most pizzas. We often serve them as an impromptu appetizer. I especially like these, because their crust gets very crispy - the way I love it! Take this basic idea and add your favorite toppings. I always add onion, and red peppers.”
10 individual pizzas

Ingredients Nutrition

  • 10 pocketless pita breads
  • 28 ounces ragu traditional pizza sauce
  • 8 ounces part-skim mozzarella cheese (low-fat)
  • 40 slices pepperoni, heated and patted dry to remove fat
  • crushed red pepper flakes
  • spicy pizza seasoning
  • canned mushroom, drained
  • diced red peppers or green pepper
  • canned sliced jalapeno
  • sliced olive


  1. On paper plate, place layer of paper towels.
  2. Place single layer of pepperoni, repeat with paper towel, until all pepperoni are on paper towels, ending with paper towel on top.
  3. Microwave on Defrost setting just until pepperoni is warm and has released it's fat.
  4. Do not overcook.
  5. Press top paper towel to remove as much fat as possible.
  6. Pick up paper towels and gently shake over a clean paper towel to release pepperoni into a pile.
  7. Set aside.
  8. Place poctketless pita on several large cookie sheets so that they do not overlap.
  9. Using equal ingredients on each pita, place in this order: Spread sauce over pita.
  10. Sprinkle seasonings over sauce.
  11. Sprinkle with cheese.
  12. Top with 4 slices of pepperoni.
  13. (Optional: Sprinkle any or all optional veggie ingredients over pepperoni.) Place cookie sheets in the freezer and freeze about 2 hours or until pizza is completely frozen.
  14. To store: I use pocketless pita bag sitting upright and stack pizzas, separating them with square of waxed paper.
  15. Keep frozen until ready to cook.
  16. Bake in preheated toaster oven about 14-15 minutes, or until crust is golden and cheese is melted.
  17. Toaster ovens vary, so check it after about 12-13 minutes.
  18. Let them cool for 2-3 minutes and cut into eight mini-slices.

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